How to change the egg burger batter to ferment, the egg burger batter recipe

1. Prepare the batter: put the flour in a basin, add an appropriate amount of water and stir it into a paste, add salt, and also add a small amount of monosodium glutamate and five-spice powder.

Stir well and set aside. 2. Mold preheating: Place the mold on a honeycomb coal stove to heat, and then pour a small amount of edible vegetable oil into each hamburger model.

3. Production method: After the oil is hot, scoop the batter into a model with a spoon, continue to heat for 1-2 minutes, then beat an egg on top of the batter, put in a little meat, a few slices of ham and chopped green onions, and sprinkle with an appropriate amount of salt, continue to heat until it is basically fried. Then pour the batter into another model and use a fruit knife and putty to make half of the burger, which is basically fried in front with eggs.

Take the knife out of the model, put the egg side down into the mold you just poured into the batter, and continue to heat until it is cooked through, or you can turn it over and fry it again to cook it more thoroughly.

English batter. 30 grams of flour, 10 grams of bread flour, 60 grams of eggs.

French batter. 50 g of flour, 50 ml of milk.

Yeast batter. Ingredients: 200 grams of flour, 250 ml of milk or water, 10 grams of yeast, salt to taste.

Method: Melt the yeast with a small amount of water, add flour, milk or water, stir well until shiny, and leave it for more than 1 hour before use.

Egg white batter. Ingredients: 200 g of flour, 250 ml of milk or water, 2 dozen egg whites, salt.

Method: Mix the flour with water or milk and whip it into a paste, mix the beaten egg whites into the paste before use, and stir well.

Beer coconut milk batter.

Ingredients: 200 grams of flour, 250 ml of beer, 25 ml of coconut milk, salt to taste.

Method: Mix the above ingredients and whip into a paste.

Baking powder batter.

Ingredients: 200 grams of flour, 250 ml of milk or water, 5 grams of baking powder, salt to taste.

Method: Mix the above ingredients and whip into a paste.

The egg burger batter recipe is as follows:Ingredients for egg burger: 200g of plain flour, 400g of water, 6 eggs, 200g of chicken breast, a little chopped green onion, 1 tablespoon of five-spice powder, 1 tablespoon of salt, light soy sauce, chicken essence, sugar, cooking wine, a little sesame oil.

1. Chop the chicken breast into puree.

2. Add chopped green onion, light soy sauce, cooking wine, chicken essence, sugar, and sesame oil to taste into meat filling.

3. The ratio of flour to water is 1:2 Add a small spoon of salt and five-spice powder to make a flowing batter.

4. Heat the pot and brush with a layer of oil.

5. Crack in the eggs.

6. Beat the egg yolk and add the minced meat.

7. Wait for the eggs to solidify slightly, remove the eggs and scoop in a spoonful of batter.

8. Put the eggs on top of the batter.

9. Pour a circle of oil around and heat over medium heat.

10. After the batter is formed, take it out and set it aside, and scoop a spoonful of batter into the pot.

11. Turn the previous cake upside down onto the batter.

12. Pour a circle of oil around, heat over medium heat, turn over 1-2 times halfway, and fry both sides of the cake until golden brown.

13. The egg burger is ready.

Because it tastes better this way.

How to make an egg burger:

1. Make egg hamburger batter in advance, the formula ratio reference: 500 grams of rice flour, 500 grams of flour, 100 grams of millet flour, 5 grams of baking powder, 5 grams of salt, 5 grams of chicken essence, 2 grams of sugar, 1200 grams of water.

2. Marinate the minced meat in advance, and the formula ratio is as follows: 300 grams of pork fat, 200 grams of lean pork, 10 grams of salt, 7 grams of chicken essence, 10 grams of sugar, and 5 grams of oyster sauce.

3. Prepare the sauce to be used in advance, and refer to the ratio of the recipe: 500 grams of chili sauce, 50 grams of Lee Kum Kee garlic chili sauce, 10 grams of cooked sesame seeds, 25 grams of chicken essence, 15 grams of sugar, 50 grams of cooking oil, 10 grams of oyster sauce, 200 grams of water, 5 grams of chicken juice, and 10 grams of chicken powder.

4. Put the special mold for hamburgers bought on the market to heat it on the honeycomb coal stove, this mold is not expensive, two or three hundred yuan, and it is made of aluminum alloy. The first thing to do is to pour a small amount of edible vegetable oil into each model, which is done to make the egg burger easier to mold.

5. Pour in the prepared egg hamburger batter, the amount of batter is about half of the model, heat over medium heat for 1 2 minutes, knock an egg into each batter, and then put a little prepared meat filling and continue to heat until it is basically fried.

6. Add the other half of the batter to fill the mold, at this time the batter processed in front is basically cooked, we can turn the cooked side up, and fry the newly added batter. After that, we can turn it over several times so that it is better cooked, and finally brush the sauce and it is ready to cook.

An egg burger is a delicious breakfast, and the batter you make is very important. First of all, you need to prepare the necessary ingredients such as flour, eggs, and milk. The flour needs to choose high-gluten flour to ensure that the biscuits are crispy, soft and chewy; The quality of the eggs is also very important, fresh, non-destructive, the yolk and the egg white cannot be mixed.

For milk and sugar, you can choose your favorite brand or type according to the taste.

Take out a bowl, mix the flour and sugar, and stir well; Crack the eggs in a separate bowl, stir gently, add the milk and continue to stir until completely combined. Then pour the beaten egg mixture into the flour and mix well to form a soft and elastic batter. If you find that the batter is thick, you can add some milk to adjust until it is thin.

Put the pot on the fire, put the batter base in the pot, and after the first batter is baked, you can bake the second sheet, repeat the process, and you can make a delicious chicken finger noisy egg hamburger patty. When baking, you need to turn over to ensure that both sides are evenly heated, be patient with the time of baking, judge the degree of maturity, and if both sides have been golden brown, you can take it out.

The above are the specific steps of the authentic preparation method of egg burger batter, I hope you can grasp it well when making it, and make a delicious egg burger batter.

Prepare egg burger paste first, mix low powder, medium powder, water, eggs, yeast, baking powder, chicken essence, monosodium glutamate, and salt evenly, let the flour ferment for 3 minutes, and let the flour rise. Grease the egg burger pan with a little oil and fry the eggs, breaking the yolks. Put a spoonful of hamburger batter in a pan and fry over low heat, add the egg and the minced meat in turn, and smooth out the minced meat.

Fry the bottom lightly and set aside. <

1. Prepare egg burger batter first, mix low powder, medium powder, water, eggs, yeast, baking powder, chicken essence, monosodium glutamate, and salt evenly, and let the flour ferment for 3 minutes.

2. Smear a little oil on the egg burger pan and fry the eggs, breaking the egg yolks. Once one side has solidified, fry the other side. Set aside the fried eggs. <>

3. Put a spoonful of hamburger paste in the pot, fry it over low heat, the bottom is a little solidified, put in the fried egg, put the meat filling on the surface of the egg, and smooth the meat filling. Fry the bottom lightly and set aside. <>

4. Then put in the egg burger paste, and after the pores appear, put in the egg burger embryo that was fried for the first time and let it fit. <>

5. After laminating, fry the bottom surface to be crispy, then fry the other side to make both sides crispy, and then apply the sauce to eat. <>

The batter of an egg burger can sit out for a while, depending on how it is stored and the environment. The following is explained from the list of ingredients and the production steps:

Ingredient list: Flour: 30 grams.

Bread crumbs: 10 grams.

Chicken Bib eggs: 60 grams.

Milk: 50 ml.

Yeast: 10 grams.

Production Steps:1Melt the yeast with a small amount of water and mix together the flour, milk, eggs, breadcrumbs and salt and stir well until the batter is shiny.

2.Place the batter in a warm place and let it sit for more than 1 hour to allow the batter to rise.

3.Heat the pan and pour the appropriate amount of batter into the pan so that it forms a round or hamburger shape.

4.When the surface of the batter has solidified and the bottom is golden brown, flip it over and continue heating until the other side is also golden brown.

5.Place the egg hamburger batter on a plate and add your favorite seasoning or side dish to enjoy.

Storage:1If you leave the egg burger batter at room temperature, it is recommended to use it within 1 hour. Because bacteria tend to grow at room temperature, storing the batter for too long may cause the batter to spoil.

2.If you keep the egg burger batter refrigerated in the refrigerator, it can be stored for 24 hours. When it's time to use it, remove the batter and warm it at room temperature for a while, then follow the steps.

3.If you keep the egg burger batter in the freezer, it can be stored for several months. When it is time to use it, take out the batter and thaw it at room temperature for a while, and then follow the steps to make it.

In conclusion, in order to maintain the quality and safety of egg burger batter, it is recommended to arrange the storage time reasonably according to the storage method and environment, and carefully check whether the batter has deteriorated before use.

The batter of an egg burger is best used immediately because it contains perishable ingredients such as eggs and flour, which can lead to the growth of bacteria and affect the quality and taste of the food when left for a long time. If storage is required, it can be kept in a refrigerated or frozen environment if possible, but it is best to use it within 24 hours. Food safety is very important, and it is important to eat it with caution.

The rock calendar batter of the egg burger is best used immediately after making it, and it should be left for too long without nuclear hands. If it needs to be left out for a while, it is best to keep it in the refrigerator and use it within 24 hours. If the batter is left for too long, it may cause the batter to become coarse or bacteria to grow, which may affect the safety and taste of the food.